Pesto Spinach Artichoke Chicken (Printable)
Golden baked chicken with creamy spinach, artichokes, pesto, and bubbly cheese topping
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Creamy Spinach-Artichoke Mixture
05 - 1 cup frozen chopped spinach, thawed and squeezed dry
06 - 1 cup canned artichoke hearts, drained and chopped
07 - ½ cup cream cheese, softened
08 - ¼ cup sour cream
09 - ⅓ cup grated Parmesan cheese
10 - 1 garlic clove, minced
11 - ¼ teaspoon crushed red pepper flakes
→ Topping
12 - ⅓ cup basil pesto
13 - 1 cup shredded mozzarella cheese
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Pat chicken breasts dry and drizzle both sides with olive oil. Season with salt and pepper. Arrange in baking dish in single layer.
03 - Combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, garlic, and red pepper flakes in medium bowl. Mix until well blended.
04 - Spread spinach-artichoke mixture evenly over each chicken breast. Spoon basil pesto over creamy topping, spreading gently. Sprinkle shredded mozzarella evenly over top.
05 - Bake uncovered for 30-35 minutes until chicken reaches internal temperature of 165°F and cheese is golden and bubbling.
06 - Allow to rest for 5 minutes before serving. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- Its like spinach-artichoke dip and chicken parm had a delicious baby
- The creamy sauce keeps the chicken incredibly moist while creating that irresistible bubbly cheese top
02 -
- Squeezing every last drop of water from that thawed spinach is the difference between a thick creamy sauce and a watery mess
- Letting the chicken rest for even just a few minutes after baking makes it noticeably juicier
03 -
- Pound the chicken to even thickness so everything finishes cooking at the same time
- Room temperature cream cheese blends much smoother than cold straight from the fridge